These Double Strawberry Muffins are a tender, fruit-forward muffin with both fresh diced berries and a swirl of strawberry jam for extra sweetness and shine. I’ve tested this recipe several times to balance moisture and structure so you get soft crumbs without soggy fruit. If you like layered strawberry flavor, they’re in the same bright family as my fluffy double strawberry pancakes, and they make a delightful breakfast or snack.
Why Make This Recipe
- Bright, concentrated strawberry flavor from using both fresh berries and a jam swirl.
- Soft, tender crumb that stays moist for days when stored properly.
- Quick to mix using the muffin method — ready from bowl to oven in about 30 minutes.
- Versatile for breakfast, school lunches, or a light dessert with tea.
- Personal note: I love this recipe because the jam swirl caramelizes slightly on top and gives each bite an extra burst of fruit.
I also find it pairs nicely with spiced bakes like apple pumpkin streusel muffins when you want a seasonal spread for guests.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: 35–40 minutes
- Servings: 12 standard muffins
- Difficulty: Easy
- Method: Muffin method — mix dry ingredients, whisk wet ingredients separately, fold together with diced strawberries and a jam swirl, then bake in a 12-cup muffin tin.
My Experience Making This Recipe
I tested this recipe in both convection and conventional ovens and found 375°F for 18–22 minutes works best for a golden top and fully set center. The biggest challenge was preventing the strawberries from sinking — cutting them small and tossing briefly in flour fixed that every time.
How to Make Double Strawberry Muffins
Start by preheating your oven to 375°F and lining a 12-cup muffin tin with paper liners or greasing the cups. Whisk 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a bowl. In another bowl combine 1 cup (240 ml) milk, 1/3 cup (75 g) melted butter or neutral oil, 1 large egg, and 1 tsp vanilla; add the wet mixture to the dry and stir until just combined. Fold in about 1 cup (150 g) diced strawberries that have been tossed with 1–2 tsp flour to prevent sinking, then divide batter into the tin, dollop 1/2 tsp strawberry jam on each muffin, and gently swirl with a toothpick. Bake until a toothpick comes out mostly clean, about 18–22 minutes, and cool on a rack for 10 minutes before removing from pan.
Equipment to have on hand: 12-cup muffin tin, paper liners, mixing bowls, a rubber spatula, an ice-cream scoop for even portions, and an oven thermometer for accuracy.
Expert Tips for Success
- Toss fresh strawberries with a teaspoon or two of flour before folding them into the batter; this keeps them suspended in the muffins instead of sinking to the bottom.
- Use room-temperature wet ingredients so the batter mixes evenly and you don’t overwork the gluten.
- Measure flour by spooning it into the cup and leveling with a knife or use a kitchen scale (2 cups ≈ 250 g) for consistent results.
- For even muffin tops, fill cups about 2/3 to 3/4 full using an ice-cream scoop; a quick 1-inch drop of the pan on the counter evens air pockets before baking.
- If you want a creamier twist, try the technique I used when testing avocado chocolate chip muffins: replace half the butter with mashed avocado for moistness and a subtle richness.
How to Serve Double Strawberry Muffins
- Serve warm with a light smear of softened butter or a thin drizzle of warmed strawberry jam for extra gloss.
- Pair with a dollop of plain Greek yogurt and a sprig of mint for a brunch-friendly plate.
- Present on a simple cake stand and sprinkle a few powdered sugar dustings for a pretty finish at a bake sale or brunch.
- They’re also portable — wrap individually in parchment for school lunches or a picnic.
I sometimes serve them alongside a chilled slice of strawberry crunch cheesecake for a berry-forward dessert spread.
Storage and Reheating Guide
- At room temperature: store in an airtight container for up to 2 days to preserve the jam glaze and crumb.
- Refrigeration: keep up to 5 days in the fridge in an airtight container; let come to room temperature or warm briefly before eating.
- Freezing: wrap each muffin in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the fridge or at room temperature.
- Reheating: microwave individual muffins 12–18 seconds from room temperature or 25–30 seconds from frozen, or reheat in a 325°F (160°C) oven for 8–10 minutes to revive crisp edges.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; bake the same temperature but check doneness a few minutes earlier.
- Dairy-free: use a plant-based milk (almond or oat) and replace butter with melted coconut oil or neutral oil at the same weight.
- Lower-sugar: reduce granulated sugar to 1/2 cup and boost flavor with 1–2 tbsp of lemon zest or vanilla paste.
- Berry swap: substitute diced strawberries with chopped mulberries or mixed berries; for a tested berry swap try the method I use in the best mulberry muffins and adjust bake time slightly for wetter fruit.
Nutritional Highlights
- Fruit-forward: strawberries add vitamin C and a boost of antioxidants per serving.
- Portion guidance: one muffin is a satisfying single serving; enjoy with protein (yogurt or nut butter) for a balanced snack.
- Allergen info: contains wheat, eggs, and dairy by default; see variations for gluten-free or dairy-free swaps.
Troubleshooting Common Issues
- Mushy center: this usually means underbaked; check with a toothpick and bake 2–4 minutes longer, rotating the pan for even heat.
- Strawberries sink: toss diced strawberries in a little flour to help them suspend in the batter before folding.
- Dry muffins: don’t overmix the batter — stop when the dry streaks are mostly gone; also avoid overbaking by checking at 18 minutes.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes — use frozen diced strawberries without thawing to reduce bleeding; toss them in a little flour and add them straight to the batter but expect a slightly longer bake (add 2–4 minutes).
Q: How do I prevent the jam from burning on top?
A: Dollop small amounts (about 1/2 tsp) of jam and swirl lightly. If your oven runs hot, lower the temperature by 15–25°F (8–14°C) and extend bake time to protect the sugars from over-browning.
Q: Can I make this batter ahead?
A: You can mix the dry and wet components separately and combine them 15–30 minutes before baking. For longer hold, portion the batter into lined cups, cover, and refrigerate up to 24 hours; add a minute or two to the bake time if chilled.
Q: Why are my muffins dense instead of light?
A: Common causes are overmixing (developed gluten), expired leavening (baking powder/soda), or too much liquid. Use fresh baking powder, mix until just combined, and measure liquids accurately by weight for best results.
Double Strawberry Muffins
- Total Time: 37
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Tender muffins filled with fresh strawberries and a swirl of strawberry jam for extra sweetness and shine.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) milk
- 1/3 cup (75 g) melted butter or neutral oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (150 g) diced strawberries
- 1/2 tsp strawberry jam (per muffin)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, melted butter, egg, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fold in the diced strawberries that have been tossed with flour.
- Divide the batter into the muffin tin, dollop with strawberry jam, and swirl gently with a toothpick.
- Bake for 18–22 minutes until a toothpick comes out mostly clean.
- Cool on a rack for 10 minutes before removing from the pan.
Notes
For storage, keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast
- Method: Muffin method
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg